Pumpkin Whipped Cream

1. 1

   Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down, but be sure not to shake it.

2. 2

   Open the can and remove all of the clear coconut water (you can save this for shakes and drinks.)

3. 3

   Put the thick cream in your mixer bowl, whip a bit until it starts to firm up.

4. 4

   Add the pumpkin, pumpkin spice, sweetener and salt and whip until you have soft fluffy peaks.

5. 5

   (If your coconut cream is all ready very thick you can put all the ingredients in the mixing bowl at one time.)

6. 6

   Notes

7. 7

   Coconut milk tends to vary from one brand to another. Some thicken to a dense cream quickly, others take more whipping to get peaks. Experiment with different brands to get the texture you prefer.

* Per serving · 4 servings · Values may vary.

No additional tips available.